With a crust, filling and cream topping all made of chocolate, this cheesecake is a chocolate lover's dream.
1 cup chocolate Rice Krispies
1 cup Oreos
3 tablespoons melted vegan butter (more if consistency is too dry)
1/2 cup vegan chocolate sauce
1/2 cup water
3/4 cup sugar
1/2 container Mori-Nu Extra Firm Tofu
1 cup raw cashews, soaked in water overnight
3/4 cup semisweet chocolate chips, melted
2 tablespoons fresh lemon juice
1/2 tablespoon vanilla extract
2 tablespoons all-purpose flour
Chocolate whipped cream:
1 cup coconut cream, chilled overnight in fridge
2 to 3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 cup powdered sugar
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Preheat oven to 375 degrees.
In a small saucepan, stir together 1/2 cup water with 3/4 cup sugar until sugar is dissolved. Remove from heat and set aside.
In a food processor, pulse the Oreos, chocolate Rice Krispies, melted vegan butter and chocolate sauce until mixture stays together when pressed with fingers.
Press the crust into a springform pan sprayed with nonstick spray and lined with a parchment paper circle. Set aside.
Prepare the filling:
In a food processor, add the cashews, tofu, chocolate chips, lemon juice, vanilla extract and flour. Pulse until mostly blended, then add the sugar water and continue to pulse until smooth.
Pour the cheesecake batter onto the crust. Bake for 45 to 50 minutes. Allow to cool for one hour, then refrigerate for 2 to 3 hours before serving.
Prepare chocolate whipped cream:
Chill a bowl in the freezer for about 10 minutes, then add the coconut cream and whip for about 30 seconds. Add the cocoa powder, vanilla extract and powdered sugar. Blend until smooth and creamy.
Remove outer springform ring from cheesecake. Top with the chocolate whipped cream, slice into pieces and enjoy.